A talented carver uses his skills to make incredibly intricate sculptures from fruit and vegetables, which he then eats.
Takehiro Kishimoto, 39, from Kobe in Southern Japan, has been practising Thai fruit art for nearly a decade, and is capable of carving extremely fine patterns into the soft flesh of the produce.
Whether it’s avocado, watermelon or grapes, thanks to his superior craftsmanship Mr Kishimoto is able to transform everyday foods into stunning works of art.
Mr Kishimoto said: ‘I love to create beauty out of fruit and vegetables.
‘I hope Thai fruit carving will spread on to the world.’
The time taken per sculpture varies depending on the produce according to Mr Kishimoto who says it can take from one hour for broccoli, two hours for avocado and up to three hours for an apple.
Asked what he does with the creations after finishing them Mr Kishimoto said: ‘I carve and eat it’, reports AtlasObscura.
A bunch of fun! The stem of a broccoli is carved with a geometric pattern by Mr Kishimoto
A dragon fruit is carved in half with the relief (left) of the carving just as beautiful as the flower carved
Although Japan also has a history of fruit carving known as mukimono, Mr Kishimoto calls his carvings Thai inspired.
The patterns used are mostly historical and were first used by chefs cooking for the Thai royal family to make dishes more beautiful.
In the video a watermelon can be seen transforming into a lantern as Mr Kishimoto lifts up the structure he has carved into the melon.
The skin of an apple is removed in sections to reveal a delicate pattern (left). Roses are carved into a radish-like vegetable (right)
These broad beans have all taken on a unique pattern thanks to the work of the sculptors impressive knife work
A stop motion animation of the process reveals how the artist first works by cutting the pattern into the skin of the produce before taking away the excess flesh.
Mr Kishimoto does not avoid hard to carve fruit including strawberries and grapes.
In one video shared to the artists Instagram he can be seen shaving a Japanese radish into one thin sheet, by peeling the circumference of the vegetable with a very sharp knife.
A leafy pattern is carved into a yellow variety of melon, the shavings can be seen beside it
The artist works quickly, finishing the carving before the avocado starts to brown, the stone remains intact. A ‘Bishamon tortoise’ motif is carved in both
Mr Kishimoto tucks into a slice of his creation, a scaled apple (left). A flower pattern spreads across an apple (right)
A kiwi fruit is magically transformed into a juicy looking flower with the skin of the fruit splayed out like leaves